| 摘要 |
PURPOSE: A manufacturing method of sausage components which has excellent general preference is provided to facilitate long term storage, and to have lower fat contents(5-15%) than the fat content of conventional sausages(30%). CONSTITUTION: 60-70 weight% of pork and 5-15 weight% of pig fat are ground(S110). 1-10 weight% of purified water is mixed with the ground pork and pig fat(S120). White rice and red rice are mixed with water in a weight ratio of 1:1.1-1.3, and the cooked white rice and red rice are produced by steaming(S130). 10-15 weight% of cooked white rice and 5-15 weight% of cooked red rice are mixed with the mixed pork and pig fat, and the sausage component is produced(S140). Half-finished sausages are produced by filling the sausage component into a casing(S150). The half-finished sausages are treated with heat(S160). The heat treated half-finished sausages are cooled with cold water(S170). 0.1-0.5 parts by weight of additives are added into and mixed with 100 parts by weight of sausage component in a sausage component production step. The additives are more than one selected from a group of salt, pepper, flavoring materials, and majoram. [Reference numerals] (AA) Start; (BB) End; (S110) Step of grinding pork and pig fat; (S120) Step of adding and mixing purified water with ground pork and pig fat; (S130) Step of producing cooked white rice and cooked red rice by mixing white rice and red rice with water and steaming; (S140) Step of producing sausage component by adding cooked white rice and cooked red rice to mixed pork and pig fat; (S150) Step of producing half-finished sausages by filling sausage component into casing; (S160) Step of heat-treating half-finished sausages; (S170) Step of cooling half-finished sausages with cold water |
